43 min listen
The Mindset of a Sushi Chef
FromJapan Eats!
ratings:
Length:
47 minutes
Released:
Jul 31, 2023
Format:
Podcast episode
Description
Our guest today is Mitsunori Isoda, the executive chef at Omakase Room by Mitsu in New York. The Omakase Room serves authentic Japanese Edomae-style sushi at his beautiful 8-seat hinoki wood bar counter in Manhattan’s West Village.These days you can find great sushi restaurants in New York and other global cities around the world, but we don’t often get to understand the philosophy of each sushi chef. In this show, we get an exclusive look at how a sushi chef strives to create the guests’ best experience based on their own mindset that has been cultivated over the years. Chef Mitsu was classically trained in Japan and came to the U.S. in 2006 to pursue his dream of making sushi in this country. Since then, he has gone through diverse experiences in America but his philosophy has only solidified. In this episode, we will discuss what the essence of Edomae sushi is, the key elements of great Edomae sushi you should look for at sushi restaurants, Chef Mitsu’s sushi-making policy and philosophy behind it, how to become a sophisticated sushi diner (yes, it is a bit intimidating to eat at a sushi counter!), and much, much more!!!Photo courtesy of Francesco Sapienza.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Jul 31, 2023
Format:
Podcast episode
Titles in the series (100)
Episode 3: Rick Smith of Sakaya NYC: Rick Smith, owner of Sakaya, joins host Akiko Katayama in studio today for a conversation all about Sake. Rick starts the show by giving us all an education about what sake is made out of, and the complicated process of how it is brewed. Rick and Akiko discuss the changes that have occurred in the US based on sake appreciation. Just as wine is highly appreciated in the US, Rick tells us that sake appears to be on the same track. The beautiful tradition of sake production, how to drink sake properly, and the expanding industry of sake in the US, all this week on Japan Eats . This program was brought to you by Whole Foods Market. Beer brewing is a sequential process, one step after another, sake brewing has many steps happening at the same time in the same tank. [5:00] That was the ah ha moment for me, that premium sake had all the same qualities that had attracted me to wine. [11:00] -- Rick Smith on Japan Eats by Japan Eats!